Saturday, August 4, 2012

A recipe from cousin Debbie


4 cups thinly sliced, unpeeled zucchini
...1 cup coarsely chopped onion
1/2 cup of butter or margarine (I use butter)

1/2 cup of fresh chopped parsley or
2 T of dried parley flakes
1/2 tsp of salt
1/2 tsp of black pepper
1/4 tsp of garlic powder
1/4 tsp of dried basil
1/4 tsp of dried oregano

2 eggs, well beaten
8 oz (2 cups) shredded mozzarella cheese

1 8 oz can refrigerated crescent dinner rolls/keeping cold until use
1 tsp of dijon or prepared mustard

Heat oven to 375 degrees. In 10inch skillet melt butter and add zucchini and onion until tender
about 10 minutes. Stir in next group of ingredients.

In a large bowl beat eggs well and then add shredded cheese

Separate dough into eight triangles and place in ungreased pie dish, pressing across bottom
and up sides of dish forming crust. Spread bottom and sides of dough with mustard.

Pour mixed ingredients into pie dish and bake at 375 for 20-25 minutes or until knife inserted
into the center comes out clean. Let stand for 10 minutes before slicing.

NOTE: because this recipe has a tendency to drip over the dish I place a cookie sheet under it while baking.


  1. will definitely add this to my squash recipe pile which is getting pretty impressive! I don't eat gluten much at all so will try this the gluten free way. Thank you for this post. Martha Perry

  2. Made this today, and it was delicious. I made extra for family &friends, and it got rave reviews.